Philadelphia cheesecake with Cadbury Dairy Milk Giant Buttons
A deliciously tasty cheesecake to impress your friends and family this Christmas
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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- 540g Philadelphia Original
- 250g light digestive biscuits
- 100g unsalted butter, melted
- 100g icing sugar
- 1 tsp vanilla extract
- 200ml double cream
- 1 x 119g bag Cadbury Dairy Milk Giant Buttons
Place the digestive biscuits in a food processor and process to a fine crumb. Add the melted unsalted butter and mix together
Press the mixture into the base of a 20-22cm spring-form tin and refrigerate.
Meanwhile, whisk together the Philadelphia Original, icing sugar, vanilla extract and double cream, until stiff.
Spoon the mixture over the biscuit base and smooth the surface. Chill for approximately 3 hours.
Just before serving, remove the cheesecake from the tin. Chop some of the Cadbury Dairy Milk Giant Buttons into halves and quarters, leaving some of them whole. Arrange the whole and chopped Cadbury Dairy Milk Giant Buttons on top of the cheesecake to serve.